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Asian Salmon Rice Bowls

Last updated on January 22nd, 2024 at 09:31 pm

Asian salmon rice bowls are loaded with tender, flavorful marinated salmon, rice, crunchy, vibrant veggies and a drizzle of spicy mayo for a satisfying and balanced meal.

A close up of an Asian salmon rice bowl with a small bowl of furikake seasoning next to it.

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If you are on the hunt for delicious and healthy dinner or convenient meal prep solution, then you have to try these Asian salmon rice bowls!

Bursting with flavor, these vibrant bowls are loaded with marinated salmon, fluffy rice, quick pickled cucumbers, edamame, carrots, and creamy avocado. Topped off with a sprinkle of furikake seasoning and a drizzle of spicy mayo, these bowls are an absolute delight for your taste buds.

Not only are Asian Salmon Rice Bowls packed with flavor, but they also boast a stunning array of colors and textures. The vibrant hues of the fresh vegetables create visual appeal that makes these bowls as pleasing to the eye as they are to the palate.

These rice bowls are also a fantastic healthy meal option. The salmon provides a high-quality protein source, an abundance of vegetables provide nutrients, rice for carbs and avocado for healthy fats, which all ensure that you’re getting a well-balanced meal that will keep you feeling satisfied throughout the day.

Ingredients

The salmon marinade ingredients.

Salmon: I always recommend buying fish from a local fish market and purchasing it day of making this recipe so it is as fresh as possible.
Salmon marinade: reduced sodium soy sauce, rice vinegar, sesame oil, honey, garlic, ginger paste and sriracha.
Quick pickled cucumbers: mini cucumbers (they’re not as bitter as regular), rice vinegar, sesame oil, honey and salt.
Spicy mayo: mayonnaise, sriracha and rice vinegar.
For serving: long grain white rice, carrot matchsticks, edamame, avocado and furikake seasoning.

All the ingredients needed to assemble the salmon rice bowls.

Equipment

Air fryer or baking sheet
Mixing bowls
Cutting board and knife
Measuring cups and spoons
Mini whisk
Small squeeze bottle

Instructions

Combine the cubed salmon and all marinade ingredients in a mixing bowl. Toss until the salmon is coated in the marinade and marinate the salmon for at least 15 minutes or up to 2 hours.

Salmon marinating in marinade.

In a second mixing bowl, combine sliced cucumbers, rice vinegar, sesame oil, honey and salt. Ensure all the cucumber slices are submerged and let them sit for at least 15 minutes.

In a small mixing bowl, add mayonnaise, sriracha and rice vinegar. Whisk to combine ingredients, taste and adjust sriracha based on spice preference.

Place the marinated salmon pieces on a greased air fryer basket. Air fry salmon at 400ยฐF for 6 minutes. Alternatively, salmon can be baked in the oven at 425ยฐF for 10 minutes.

Assemble the Asian salmon rice bowls with white rice, cooked salmon, quick pickled cucumbers, carrot matchsticks, edamame and avocado slices. Top with furikake seasoning or sesame seeds and a drizzle of the spicy mayo.

Asian salmon rice bowl before all the garnishes.

Tips

  • Ask your fishmonger to remove the salmon skin so you don’t have to.
  • Cut the salmon into equal sized pieces so they cook through at the same time.
  • Add the spicy mayo to a squeeze bottle to achieve the clean drizzle look.
  • Serve Asian salmon rice bowls with sheets of nori and use it to scoop up all the rice bowl ingredients.
  • If making for meal prep, store all the ingredients in separate air tight containers until you are ready to enjoy.

A close up of a piece of air fried marinated salmon with the salmon rice bowl in the background.

FAQ

What is furikake seasoning?

Furikake seasoning is a Japanese seasoning blend made with toasted white and black sesame seeds, nori (seaweed), salt and sugar. It adds a great umami flavor and creates a beautiful garnish.

I buy furikake seasoning from Trader Joe’s, but you can also make your own.

What ways can I switch up this recipe?

Protein: shrimp or chicken
Grain: brown rice, quinoa, cauliflower rice or a combination
Veggies: shredded cabbage, broccoli or broccolini, shiitake mushrooms
Fruit: mango or pineapple for a tropical twist.

How to store Asian salmon rice bowls?

It is best to store each component of salmon rice bowls separately in air tight containers. They will be good in the refrigerator for up to 3 days.

Two Asian salmon rice bowls with a spicy mayo drizzle.

Substitutions

Salmon: Arctic char is fairly similar to salmon in appearance, taste (somewhere between salmon and trout) and nutrition, however Arctic char is often more affordable and sustainable than salmon, making it a great alternative to salmon in this recipe.
Honey: equal parts brown sugar can be used in place of honey in the salmon marinade.
Ginger paste: I normally buy ginger paste in a tube as it saves tons of time and lasts for a while, but grated fresh ginger root of the same amount works as well.
Sriracha: sambal or gochujang can be used instead or omit from salmon marinade for no heat.
Mayonnaise: full fat plain Greek yogurt is a lower fat, higher protein to mayonnaise that won’t have a huge impact on flavor or texture when drizzled onto the salmon bowls.
Long grain white rice: sushi rice is a great substitute for long grain white rice.
Furikake seasoning: if you don’t have furikake seasoning, you can garnish with sesame seeds.

More Recipes You’ll Love

If you make these Asian Salmon Rice Bowls, be sure to leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations!

Asian Salmon Rice Bowls

Asian salmon rice bowls are loaded with tender, flavorful marinated salmon, rice, crunchy, vibrant veggies and a drizzle of spicy mayo for a satisfying and balanced meal.
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Dinner, Entree, Main Course
Cuisine: American, Asian
Keyword: Asian Salmon Bowls, Salmon Bowls, Salmon Rice Bowls, Soy Ginger Salmon Rice Bowls, Spicy Salmon Rice Bowls
Servings: 2 servings

Ingredients

Salmon

  • 1 lb skinless salmon filet cubed
  • 1/4 cup reduced sodium soy sauce
  • 2 cloves garlic minced
  • 1 tbsp ginger paste
  • 1 tbsp rice vinegar
  • 1 tsp honey
  • 1 tsp sesame oil
  • 1-2 tsp sriracha depending on spice preference

Quick Pickled Cucumbers

  • 2 mini cucumbers thinly sliced
  • 1/3 cup rice vinegar
  • 1/2 tsp sesame oil
  • 1/2 tsp honey
  • pinch of salt

Spicy Mayo

  • 1/4 cup mayonnaise
  • 1 1/2 tbsp sriracha
  • 1 tsp rice vinegar

For Serving

  • 1 1/2 cups white rice
  • 1 cup edamame
  • 1/2 cup catch matchsticks
  • 1/2 avocado sliced
  • furikake seasoning

Instructions

  • Combine the cubed salmon and all marinade ingredients in a mixing bowl. Toss until the salmon is coated in the marinade and marinate the salmon for at least 15 minutes or up to 2 hours.
  • In a second mixing bowl, combine sliced cucumbers, rice vinegar, sesame oil, honey and salt. Ensure all the cucumber slices are submerged and let them sit for at least 15 minutes.
  • In a small mixing bowl, add mayonnaise, sriracha and rice vinegar. Whisk to combine ingredients, taste and adjust sriracha based on spice preference.
  • Place the marinated salmon pieces on a greased air fryer basket. Air fry salmon at 400ยฐF for 6 minutes. Alternatively, salmon can be baked in the oven at 425ยฐF for 10 minutes.
  • Assemble the Asian salmon rice bowls with white rice, cooked salmon, quick pickled cucumbers, carrot matchsticks, edamame and avocado slices. Top with furikake seasoning or sesame seeds and a drizzle of the spicy mayo.

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